INGREDIENTS
| 1/2 lb |
|
250 g |
|
GRILLING STEAK (i.e. Rib Eye or Strip Loin), cut ¾ inch (2 cm) thick |
| 1 tsp |
|
2 mL |
|
cracked black peppercorns |
| pinch |
|
pinch |
|
salt |
| 1/2 tsp |
|
2 mL |
|
butter |
| 1/3 cup |
|
75 mL |
|
beef stock |
| pinch |
|
pinch |
|
grated lemon rind |
| 2 tsp |
|
10 mL |
|
lemon juice |
COOKING TIME: 15 minutes
DIRECTIONS
|
Trim fat from steak. Press peppercorns onto both sides. Barbecue or broil steak, turning once, for 6 minutes or until browned but rare inside. Transfer to heated plate, sprinkle with salt. Tent with foil; let stand for 5 minutes. Meanwhile, heat butter in a small skillet on medium. Add stock, lemon rind and juice; bring to a boil, stirring for about 2 minutes or until syrupy. Pour in any juices that have accumulated on steak plate. Serve sauce drizzled over steak.
|
NUMBER OF SERVINGS: 2 SERVINGS
NUTRITION INFORMATION PER SERVING
| 185 Calories |
|
8 g Fat |
| 27 g Protein |
|
1 g Carbohydrates |
|
